Structural analysis of thermally inactivated nisin
Nisin, an antimicrobial peptide used in food preservation was evaluated for thermal stability. Nisin retained antimicrobial activity after having been heated at 121��C for seven hours. Anhydrous nisin and concentrated nisin solutions (5-10 mg/ml) were still active after having been heated up to 190�...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/34669 |